| No violation noted during this evaluation. | 12/09/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Observation:The steps leading to the basement and the basement floor must be kept clean.
- Preventing contamination from equipment, utensils, and linens
Observation: All food must be stored in food grade bags only. (Buns and chicken)
- Physical facilities maintained in good repair
Observation:
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: All coolers and freezers must have a thermometer locate inside of the unit.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean the vent located in the ceiling in the kitchen.
|
07/30/2015 | Regular |
| No violation noted during this evaluation. | 11/13/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 11/06/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Food items in cooler not properly date marked.
|
07/03/2014 | Regular |
- Hand drying provided
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Handwashing cleanser, availability
- Food storage containers identified with common name of food
Meat counter products are not identified in English.
- Bare hand contact with ready to eat foods
|
12/16/2013 | Routine |
- Hand drying provided
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Food storage containers identified with common name of food
Meat counter products are not identified in English.
- Bare hand contact with ready to eat foods
- Handwashing cleanser, availability
|
12/16/2013 | Routine |
- Food storage - preventing contamination from the premises
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Food is properly labeled
- Handwashing cleanser, availability
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Food on display is protected from contamination by consumers
- Miscellaneous sources of contamination
- equipment food contact surfaces and utensils clean to sight and touch.
|
07/30/2013 | Routine |
- Private homes
There should be no food preparation in the basement. Walk in cooler and freezer only to be used in the basement.
- Light intensity
There should be no food preparation in the basement. Walk in cooler and freezer only to be used in the basement.
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
06/13/2013 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Light intensity
There should be no food preparation in the basement. Walk in cooler and freezer only to be used in the basement.
- Private homes
There should be no food preparation in the basement. Walk in cooler and freezer only to be used in the basement.
|
06/13/2013 | Routine |
- Maintaining premises free of litter and unnecessary equipment
There should be no food preparation in the basement. Walk in cooler and freezer only to be used in the basement.
- Handwashing cleanser, availability
|
06/12/2013 | Routine |
- Person in charge is present
- Cleaning frequency of food contact surfaces (PHF/TCS)
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Effectively washing equipment and utensils
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Handwashing cleanser, availability
- Food is properly labeled
- equipment food contact surfaces and utensils clean to sight and touch.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Food storage - preventing contamination from the premises
- Food on display is protected from contamination by consumers
|
06/10/2013 | Routine |
- Person in charge is present
- Handwashing cleanser, availability
- Food storage - preventing contamination from the premises
- Effectively washing equipment and utensils
- Food on display is protected from contamination by consumers
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- equipment food contact surfaces and utensils clean to sight and touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Food is properly labeled
|
06/10/2013 | Routine |
Restaurant representatives - add corrected or new information about La Placita, 322 W 4th St, Waterloo, IA 50701 »